In a small bowl, mix all the ingredients until fully combined.

Cover loosely and let rest at room temperature (78–80°F) for 8–12 hours, or until doubled in size.

Pro Tip: If your kitchen is cool, place the bowl in the oven with the light on to maintain warmth.

(Optional: I colored my dough with 1 teaspoon red beet powder to give it a pink color, you can find the product I used linked here https://amzn.to/4gOBWvc.

Update: Above I listed red beet powder to be used for coloring, but I have experienced this coloring agent bakes out and doesn't stay red or pink. I have had much better success with using red yeast rice powder linked here https://a.co/d/7D3zPn1. You can add 5 grams (1/2 tsp) for a lighter color or 10 g (1 tsp) for a darker pink.

Note: Make sure your butter isn't too hot when you add it to your dough, or you will kill your starter and your dough won't rise properly.

Combine Wet Ingredients:

In a large bowl or stand mixer bowl, mix the sweet starter, butter, milk, egg, vanilla, and sugar until well combined.

Incorporate Dry Ingredients:

Gradually add the flour and salt to the wet mixture. Mix until a shaggy dough forms. You can do this with your stand mixer with the dough attachment on low for a few minutes, or knead with your hands.

Knead by hand on a lightly floured surface or with a mixer fitted with a dough hook for 8–10 minutes, until the dough is smooth and elastic.

Transfer the dough to a greased bowl and cover with plastic wrap or a damp cloth. Perform two sets of stretch-and-folds in 30 minute intervals if kneading by hand, then let the dough rise at room temperature (75-78 degrees) for 8 hours. Dough may not double in size but should show signs of healthy fermentation with bubbles present and puffing up.

Optional: Cover dough and refrigerate overnight for an even richer flavor after bulk fermentation.

In a small bowl, mix the brown sugar and cinnamon until combined.

Melt the butter and set aside for spreading.

This recipe is also delicious with a Nutella filling in the center. If you wish to make this with Nutella, skip the cinnamon sugar and melted butter and simply warm 1/2 cup Nutella or Chocolate Hazelnut spread in the microwave for 30 seconds in a glass bowl and set aside.

Divide the Dough:

If dough has been refrigerated overnight, allow to sit at room temperature and warm before proceeding with shaping.

Divide the dough into four equal portions. Use two portions for each heart.

I used a 9x9 square of parchment to make a stencil while my dough was warming up. Fold the parchment paper in half, and use a pen to trace your heart shape. Cut your heart and set your stencil aside. I used this parchment paper linked here https://amzn.to/40fPBnV.

Roll and Layer:

Roll out one portion of dough on a lightly floured surface into a square about 9x9 inches. Place your heart stencil on the square and use a sharp knife to cut your heart, removing excess dough. Transfer dough to a parchment lined baking sheet (I folded heart in half for easy transfer then opened it again on baking sheet).

Use a pastry brush to brush melted butter over the surface of the dough and sprinkle with 1/4 of the cinnamon sugar mixture leaving a 1/4-inch border at the edge of the heart.

Roll out the second portion of dough and repeat step 1 by using a stencil to create your second heart. Place second dough heart over the top of the cinnamon sugar and pull the dough to fit the first heart. Press down on the edges with your fingers.

Note: Nutella Filling option

If you are using Nutella, skip brushing surface of dough with butter and simply add 1/4 cup of Nutella to the top of 1st heart and spread evenly leaving a 1/4-inch border around the edge. Continue with directions above by adding second heart over the top and proceed as listed below.

Create Twists:

Make 10 evenly spaced cuts (about 1/2 inch wide) along the outer edge of each side of the heart, leaving the center intact. You can use a heart shaped cookie cutter in the center to help guide you.

Starting at the top of one side of the heart, take one piece of dough that has been cut and twist it twice then lay edge towards the point of the heart. Continue on one side until you reach the point of the heart (all the edges should lay flat and in the same direction). Repeat on the other side of the heart. See guide below for more details.

Seal the Heart:

Pinch the bottom point of the heart to create the classic heart shape.

Cover loosely with plastic or a damp towel and let rise at room temperature for 1-2 hours, or until puffy.

Repeat the above steps with the remaining two dough balls to create your second heart.

Preheat your oven to 350°F (175°C).

Optional: beat 1 egg white with 1 teaspoon water, and brush over hearts for a more golden finish.

Bake the hearts for 20–25 minutes, or until golden brown. If the tops brown too quickly, tent with foil during the last 5–10 minutes. Brush with remaining melted butter out of the oven for a softer crust. Allow to cool while preparing icing.

In a mixing bowl, beat the cream cheese, butter, and vanilla until smooth.

Add powdered sugar and half-and-half, mixing until the glaze reaches your desired consistency. You can heat the glaze for 30 seconds in the microwave to create more of a drizzle. Transfer to a ziplock or piping bag and snip off a small piece of the tip.

Pipe or drizzle the glaze over the warm hearts for a show-stopping finish.

Plan Ahead: Allow time for the sweet starter and long fermentation process.

Even Layers: Roll the dough evenly for clean twists and layers.